Prawn and pesto pizza recipe

Eezy Peezy Prawn and pesto pizza


Eezy Peezy Prawn and pesto pizza:

2 Thin & crispy medium pizza bases

600g fresh or thawed frozen prawns,
peeled with tails intact, deveined

4 slices prosciutto (dry cured ham)

80g bocconcini (mozzarella balls), coarsely torn

½ red onion, finely shaved

Rocket pesto*

60g baby rocket leaves

½ cup basil leaves

¼ cup (20g) parmesan, finely grated

1/2 tsp salt

¼ cup (40g) pine nuts, toasted

1 garlic clove, crushed

1/3 cup (80ml) olive oil

(*Save time by using ready made Rocket Pesto)


Step 1 Preheat oven to 220°C. Line 2 baking trays with baking paper.

Step 2 To make rocket pesto, place the rocket, basil, parmesan, pine nuts and garlic in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream.

Step 3 Place pizza bases on the baking trays. Spread evenly with half the pesto. Arrange the prawns, prosciutto, bocconcini and onion over bases. Bake for 12-15 mins or until golden brown and prawns curl and change colour.

Step 4 Top pizzas with remaining pesto.